Easy Vegan Tom Yum Soup Recipes

EASY VEGAN TOM YUM SOUP

Steps:

• Bring 8 cups of water to a boil in a large soup pot.
• Add a ¼ cup of soup base, a protein of choice, and the onion and mushrooms to the water.
• Let the soup simmer for about 15 minutes or until the onion is translucent.
• While the soup simmers, cook the rice noodles according to package directions and set aside.
• Add halved cherry tomatoes and simmer for 5 more minutes.
• Serve over rice noodles
• Garnish with cilantro and a squeeze of lime.

LAZY 1-POT VEGAN TOM YUM SOUP

Steps:

• Heat a large pot or Dutch oven over medium heat. Once hot, add oil or water.
• Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
• Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh makrut lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally.
• Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
• Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
• Optional: Remove lemongrass and lime peel before serving using a slotted spoon or fork (or just eat around it).
• Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional).
• Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.

VEGETARIAN TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
• Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
• Add the bok choy and cherry tomatoes. Gently simmer 1 to 2 more minutes (the bok choy should remain on the crisp side).
• Reduce the heat to low and add the coconut milk (if using), sugar, soy sauce, and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed.
• To serve, ladle soup into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.